Pumpkin Pie Hummus is the perfect Autumn appetizer! With 6 ingredients and ready in 10 minutes, you can whip up a batch for drop in guests or have it ready for halftime festivities.
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Oh it’s the most, wonderful time of the year. Wait, I think that’s a song about holidays in December. Okay, well, I don’t care. I love when it’s Autumn! In Texas we all start to put out fall directions in hopes that somehow it’ll force the weather to turn cooler. And the best part? FINALLY getting to cook all the foods that are fun and festive!
Pumpkin Pie Hummus is a great spin on combining traditional pumpkin pie flavors with chickpeas and turning it into an AWESOME appetizer! Seriously, how creative is that?
And you can use canned pumpkin.
Now I know some of you may say “CANNED PUMPKIN????” and will unsubscribe immediately but let’s face it, cutting and scraping out the insides of a pumpkin is only fun once. And even then halfway through you think “why am I doing this again this year?” It’s very messy and time consuming. If you aren’t carving a pumpkin for the family fun of it, then just buy canned pumpkin and save yourself all the trouble! And please, as always, recycle the can.
This reminds me of when I was a child. In Texas we don’t have real pumpkin patches that are gardens actually growing pumpkins. It’s too hot here for that. But of course pumpkin patches are made by taking hundreds of pumpkins and laying them around and then letting customers pick whichever they want. Imagine a scene with lots of hay bales, scarecrows, and children running wildly at the excitement that Halloween is just around the corner. Same thing as up north, just not actual pumpkin vines and gardens.
Back to the story.
My father always took me to pick out a pumpkin. Being a typical child, I wanted the biggest pumpkin they had. One year he told me that if I could lift and pick up the pumpkin, then that’s the one we could get. I guess I was strong for my age because I went right over to what I thought was a gigantic pumpkin and heaved it up and struggled the words “look Dad!” And that’s the pumpkin that went home with us that year. Isn’t it interesting what memories stay with you and which ones don’t.
Pumpkin Pie Hummus could be the beginning of a memory for your family or friends. It’s that fun and good of an appetizer. They might sit around years from now and say “remember when we first had this appetizer….”
Whip up a batch. Make a memory.
And if you’re looking for more appetizers, try Jicama Fries with Tahini Dip or simply go to the recipes page and click on appetizers!
Pumpkin Pie Hummus
- Add pitted, soft dates* to the blender and pulse until they resemble a paste.
- To the blender add plant-based milk, canned pumpkin, vanilla, garbanzo beans, and pumpkin pie spice in this order.
- Blend until well combined stopping occasionally to scrap the sides of the blender.
- Garnish with vegan, gluten-free graham cracker crumbs or a sprinkling of cinnamon. Serve with pretzels, crackers, or bread.
- *If your dates are rather dry place them in hot water for 5-10 minutes allowing them to soften. Squeeze excess water from each date before adding to the blender.